Tag Archives: portobello mushrooms

Grilled Veggie Tacos

September 4, 2012 admin Leave a comment

You can serve these veggies in bread, on top of a salad, or in a crunchy taco shell. I choose a taco ! Spreading the cheese inside the taco makes for a great bite from start to finish.

4 servings (1 serving = 2 tacos)
230 calories per serving

Get taco shells and spread the inside with the spread mix – then put in veggies – if more room, add extra chopped lettuce for crunch

Spread:
3.5 oz. goat cheese
¼ c roasted red peppers
1 t chopped chives
1 t liquid from jar of roasted red peppers

Veggies:
1 T oil (used in an oil mister, 1 T goes a long way !)
1 t Kosher salt
4 large Portobello mushrooms halved
1 red bell pepper, quartered lengthwise
1 yellow bell pepper, quartered lengthwise
1 small eggplant in ¼ inch slices
4 taco shells
4 lettuce leaves, chopped
Pam

Preheat broiler. Process all the ingredients for the spread in a food processor and then set aside. Spray a baking sheet with Pam and place mushrooms, peppers and eggplant in a single layer on sheet and spray with oil and sprinkle with salt. Broil 8 minutes, turn, then broil another 5 minutes or until tender. Cool for a bit and then slice up. Spread inside of tacos with the cheese mix and then add lettuce and then veggies.

[FA_Lite id=”9343″]

Dinner, Sides

Mushroomy Brown Rice

October 1, 2010 admin Leave a comment

Umami – the fifth taste (after salt, sweet, bitter, and sour) – Umami tastes earthy and savory – and a perfect example of the taste is mushrooms or tomatoes – and this recipe has both – it is umami-delicious !

4 servings
108 calories per serving

Just about any mushroom with work in this recipe, but I like portobellos for their intense mushroom flavor.

1 t oil
1 c sliced baby portobello mushrooms
1/2 c grape tomatoes, halved
1 garlic clove, minced
2 containers precooked brown rice (4.4 oz each)
1/4 t salt
1/8 t pepper

Heat oil in a large skillet on medium high and add mushrooms. Cook for 2 minutes and add tomatoes and garlic and cook another 2 minutes. Heat rice in microwave according to package instructions. Add to mushroom mix along with salt and pepper. Serve immediately.

Dinner, Mediterranean, Sides

Couscous with Sun Dried Tomatoes and Mushrooms

September 15, 2010 admin Leave a comment

Take what is typically a dry dish when served plain (couscous), add some love, and you get a couscous dish to rave about ! The sun dried tomatoes and portobellos are just the perfect addition to couscous.

Couscous with Sun Dried Tomatoes and Mushrooms

4 servings
178 calories per serving

1 c dehydrated sun dried tomatoes
½ c plus 2 T raw couscous
1 t oil
3 cloves garlic, minced fine
2 scallions, chopped
1/3 c chopped basil
¼ c chopped cilantro
Juice of ½ lemon
Salt and pepper to taste
4 oz. portobello mushroom caps, chopped

Soak tomatoes with 1 c hot water for ½ hour then drain, but reserve the water. Chop tomatoes. Combine reserved water with enough more water to make 1 ½ c and bring to a boil then stir in the couscous and oil, cover and remove from heat. Let stand 5 minutes then fluff with a fork. Spray the skillet with Pam then stir in the tomatoes, garlic and onions and cook 5-6 minutes. If it starts to get too dry, add a tablespoon or more of hot water during the cooking process, then add the fresh herbs, juice, salt and pepper and the mushrooms and cook another 5 minutes. Combine all in a bowl and mix well.